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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Garlic Chicken and Potatoes Recipe

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This recipe for Lemon Garlic Chicken and Potatoes is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 bone-in, skin on, chicken thighs
coarse salt and freshly ground black pepper
1 T extra virgin olive oil
1-1/4 C
chicken broth
1/2 tsp salt
12 oz. baby red, or fingerling potatoes
8 cloves garlic, peeled and smashed
1 small lemon, cut into wedges
6 sprigs fresh thyme
1/2 C cherry tomatoes
1 tsp cornstarch
Directions:
Directions:
Preheat oven to 450º. Season both sides of chicken with salt and freshly ground black pepper.

In a large, heavy, ovenproof skillet, heat oil over medium heat. Add chicken, skin-side down and cook until browned, about 5 minutes.

Flip chicken and add potatoes, garlic lemon, cherry tomatoes and thyme. Combine cornstarch and chicken broth and add to pan, along with 1/2 tsp additional salt, and bring to a boil.

Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.


Remove from oven and serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Easy and delicious weeknight or company meal! Adapted from Rasa Malaysia.

 

 

 

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